Aired (August 24, 2024): Red curry bopis na gawa sa laman-loob ng baboy, titikman ni Kara David. Pasado kaya ito sa panlasa niya? Panoorin ang video!
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
Hosted by Kara David, ‘Pinas Sarap’ takes its viewers on a weekly gastronomical adventure that gives them a deeper appreciation for Filipino food.
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00:00This is the inside of a pig.
00:02My challenge is to identify what this is.
00:08There! It's a whole pig!
00:10I suppose this is the...
00:12What is this? A leg?
00:15Trachea?
00:16Jowl?
00:17Esophagus?
00:18Just kidding.
00:21I feel like this is the intestine.
00:23This is the lungs.
00:25So somewhere here is the heart.
00:28This is it!
00:30This is the heart.
00:33It's broken-hearted.
00:37So I suppose this big one is the liver.
00:41Because it's delicious if you add soy sauce and onions to the liver steak.
00:47And then...
00:49This is the...
00:51Lung?
00:52Pancreas?
00:54No, it's the stomach.
00:57What is this?
00:59Oh, I know what this is!
01:01It's the inside.
01:02I know what this is.
01:04This is the spleen.
01:06What is the spleen in Tagalog?
01:08Apdo!
01:10This is it.
01:11Because it's green.
01:13And this is what you shouldn't pop because it will be bitter.
01:16What is this?
01:18It's next to the liver.
01:20Pancreas?
01:21No?
01:22Liver?
01:23I don't think this is the kidney.
01:25If it's the kidney, there should be two.
01:27What is this?
01:28I'll call a friend.
01:30Chef!
01:31There!
01:32My friend.
01:33This is part of the stomach lining.
01:37It's part of the tito.
01:39Ah!
01:40And when it comes down,
01:42that's the small intestine.
01:44Where's the spleen?
01:46The spleen is small.
01:48Oh, it's small?
01:50We'll cook it later.
01:53The liver is next to the spleen.
01:55It's next to the liver.
01:57Because they're riding, right?
01:59The bopis.
02:00Usually, it's the heart and liver of a pig
02:02that is mixed with annatto oil or achuete
02:06to make it orange.
02:14Let's add the garlic.
02:16Saute the garlic, onion, and ginger in annatto oil.
02:20Just a little toss.
02:23Then, let's add the lemongrass.
02:26Oh, the stem!
02:28If you want it to be more decorative,
02:30let's mix it to bring out the flavor.
02:34There you go.
02:36We'll also saute the tender heart,
02:38liver, kidney, and liver of a pig.
02:40Then, mix it.
02:42Then, we'll add the red curry.
02:45This is spicy.
02:47We don't need chili anymore
02:49because this is already spicy.
02:51So, here's our red curry.
02:53Wow, it's really spicy.
02:55It's very spicy,
02:57but again,
02:59it's already a dish.
03:01It's still a dish.
03:03Season it with fish sauce,
03:05pepper,
03:07a little sugar,
03:09and calamansi juice.
03:11It's not orange yet.
03:13Not yet, it'll come out.
03:15I'm excited about the orange.
03:17Let's add the coconut milk.
03:20Is this the second or first scoop?
03:22Coconut cream.
03:24There, it's already orange.
03:26So,
03:28finally,
03:30let's add
03:32sweet chili sauce.
03:34Sweet chili sauce.
03:36It's for Lumpia.
03:38It's good
03:40to give
03:42body to the sauce.
03:45And to
03:47level up
03:49our bopis,
03:51we'll serve it on a sizzling plate.
03:53Yeah.
03:55While it's sizzling,
03:57the flavors will concentrate
03:59because it's reducing.
04:01Let's add the wonton.
04:03And our dish is complete.
04:05Wow!
04:07This is the first time I've seen this.
04:09You thought you leveled up the bopis.
04:11Bopis with red curry sauce.
04:14And coconut milk.
04:16Let's take out the rice.
04:24Okay, let's taste this
04:26bopis with red
04:28curry sauce.
04:30I'll add cilantro.
04:32This is different.
04:34I'll add rice
04:36because it's wrong to eat bopis without rice.
04:44It's spicy!
04:50Wow!
04:52It's spicy.
04:58It's spicy but tasty.
05:00It's sweet and sour
05:02but spicy.
05:04And it's tasty
05:06because of the coconut milk.
05:08This is the dish that you can eat a lot of rice.
05:16Please subscribe to my channel.
05:18See you next time.